Most of the schedules out there do it based on percentages or points above FG. Well I’d rather not take regular hyrdometer readings just to pinpoint that due to increased infection risk. It seems best practice is to ramp it up to the low 60’s when it’s nearing the end of fermentation. Anyway to guess that or should I just do it around day 7?
A little bit of history. Beer is a Vienna Lager, OG 1.053. I pitched a big starter of WLP820 after aerating with pure oxygen and diffusion stone for about 90 seconds. Keeping at a constant 51*F. I had a about an inch to inch and half krausen after 24 hours (which I understand is very quick for this strain).